Chocolate Raspberry Truffles

Chocolate Raspberry Truffles Recipe

If you’re looking for a decadent and elegant treat, these Chocolate Raspberry Truffles are the perfect indulgence. The combination of tart raspberry ganache wrapped in a rich dark chocolate coating creates an irresistible flavor. Whether you’re making them for a special occasion or as a gift, these truffles are sure to impress. Plus, you can add a decorative touch with pink chocolate or candy melts to elevate their look. Here’s how to make them!

Ingredients:

For the Raspberry Ganache:

• 1⅓ cups frozen raspberries
• ¼ cup powdered sugar
• ¼ cup heavy whipping cream
• 7 oz good quality white chocolate, finely chopped
• 1 tablespoon water (optional, to thin the puree if needed)

For Dipping:

• 7 oz dark chocolate (52% to 70% cocoa)

For Decoration (Optional):

• Pink chocolate such as ruby chocolate or pink candy melts

Directions:

1. Prepare the Raspberry Ganache:

• Begin by defrosting the frozen raspberries.
• Finely chop the white chocolate and set it aside. Make sure the chocolate is finely chopped to ensure smooth melting in the raspberry puree.
• Add the thawed raspberries to a blender and blend until smooth.
• Strain the raspberry puree through a fine mesh strainer to remove the seeds. If the puree is too thick, add a small amount of water to create a smoother texture, but ensure it stays thick.

2. Cook the Raspberry Mixture:

• In a saucepan over medium heat, combine the raspberry puree and powdered sugar. Stir frequently and bring the mixture to a boil.
• Once boiling, reduce the heat to low and simmer for about 25 minutes, stirring often, until the mixture reduces by half.

3. Add Cream and Chocolate:

• After the mixture has reduced, stir in the heavy whipping cream until fully incorporated.
• Pour the hot raspberry mixture over the chopped white chocolate in a large bowl. Stir until the chocolate is completely melted and the ganache is smooth. If needed, you can place the bowl over a warm water bath to help the chocolate melt evenly.
• Cover the bowl with plastic wrap and refrigerate the ganache for at least 2 hours, or until it’s firm enough to shape.

4. Shape the Truffles:

• Once the ganache is firm, scoop small amounts (about 1 inch in diameter) and roll them into balls using your hands. Place them on a parchment-lined baking sheet.

5. Coat the Truffles:

• Melt the dark chocolate in a microwave or over a double boiler until smooth.
• Using a fork, dip each truffle into the melted dark chocolate, allowing any excess chocolate to drip off before placing the truffle back onto the parchment-lined baking sheet.
• Repeat this process for all the truffles.

6. Chill and Decorate:

• Refrigerate the truffles for about 25 minutes until the chocolate coating is fully set.
• For an optional decorative touch, melt pink chocolate or candy melts and drizzle over the truffles for a beautiful finish.

Recipe Tips:

• Raspberry Reduction: Take your time with reducing the raspberry puree to get a concentrated flavor. This step is key to ensuring the raspberry taste shines through in the ganache.
• Chocolate Melting: Be careful when melting the dark chocolate. If using a microwave, heat in short intervals to avoid burning. Stir frequently to ensure even melting.
• Storage: Store the truffles in an airtight container in the fridge for up to a week. Let them sit at room temperature for a few minutes before serving for the best texture.

Quick Stats:

• Prep Time: 30 minutes (plus chilling time)
• Cook Time: 25 minutes
• Total Time: 3 hours
• Calories: 120 kcal per truffle
• Servings: 20 truffles

These Chocolate Raspberry Truffles are a luxurious and irresistible dessert perfect for gifting or sharing at special events. The smooth, tart raspberry ganache paired with a rich chocolate coating creates a delightful contrast of flavors and textures. Add a drizzle of pink chocolate for an extra touch of elegance, and enjoy the perfect homemade truffle experience!

Chocolate Raspberry Truffles

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• Author: Dulcia
• Total Time: 3 hours
• Yield: 20 1x

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Description

These Chocolate Raspberry Truffles offer a luxurious combination of rich dark chocolate and tangy raspberry ganache, creating an indulgent treat that’s perfect for any special occasion. The smooth white chocolate ganache, infused with vibrant raspberry flavors, is encased in a decadent dark chocolate shell, making each bite a delightful contrast of flavors and textures.

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Ingredients

Scale 1x2x3x

For the Raspberry Ganache:
1⅓ cups frozen raspberries
¼ cup powdered sugar
¼ cup heavy whipping cream
7 oz good quality white chocolate, finely chopped
1 tablespoon water (optional, to thin the puree if needed)
For Dipping:
7 oz dark chocolate (52% to 70% cocoa)
For Decoration (Optional):
Pink chocolate such as ruby chocolate or pink candy melts

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Instructions

Begin by defrosting the frozen raspberries.
Finely chop the white chocolate and set it aside. (This step is crucial to ensure the chocolate melts evenly in the raspberry puree.)
Add the thawed raspberries to a blender and blend until smooth.
Strain the raspberry puree through a fine mesh strainer to remove the seeds. If the puree is too thick, add a small amount of water to achieve a smoother texture (but maintain a thick puree consistency).
In a saucepan over medium heat, combine the raspberry puree and powdered sugar. Stir frequently and bring to a boil.
Once boiling, reduce the heat to low and simmer, stirring often, until the mixture reduces by about half. This process takes approximately 25 minutes.
Add the heavy whipping cream to the reduced raspberry mixture and stir until fully incorporated.
In a large bowl, add the chopped white chocolate. Pour the warm raspberry mixture over the chocolate and stir until the chocolate is fully melted and the mixture is smooth. (You can place the bowl over a warm water bath to help melt the chocolate, if needed.)
Cover the bowl with plastic wrap and refrigerate the ganache for at least 2 hours until firm.
Once the ganache is firm, scoop small amounts (about 1 inch in diameter) and roll them into balls using your hands.
Melt the dark chocolate in a microwave or over a double boiler.
Using a fork, dip each truffle into the melted dark chocolate, letting any excess drip off before placing the truffle on a parchment-lined baking sheet.
Repeat the process for all the truffles.
Refrigerate the truffles for about 25 minutes until the chocolate coating is fully set.
Optional: Melt pink chocolate or candy melts and drizzle over the truffles for decoration.

• Prep Time: 30 minutes (plus chilling time)
• Cook Time: 25 minutes

Nutrition

• Calories: 120